Double Bran Lemon Muffins
|Wheat bran cereal||1 Cup (16 tbs)|
|Oat bran||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs), squeezed|
|Non fat milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
In medium bowl, combine wheat bran cereal, oat bran, lemon peel, lemon juice and milk; let stand 10 minutes.
In large bowl, sift together flour, baking powder and baking soda; stir in brown sugar.
In small bowl, beat egg whites until foamy; add honey and oil.
Stir egg mixture into bran mixture; mix well.
Add to dry ingredients all at once; stir just until dry ingredients are moistened.
Quickly spoon into 12 paper-lined 2 1 /2 inch muffin cups; fill about 7/8 full.
Bake at 400°F for 20 to 23 minutes.